Raw Paleo Sprouted Granola
Think granola has to contain oats and grains? Think again. If you follow a paleo diet you know that grains are not part of your landscape. Purchased paleo granolas are ridiculously expensive. It’s true that the nuts themselves can be pricey and the ingredients add up but making this yourself will save a bunch. Plus, with this Raw Paleo Sprouted Granola recipe from Eat Drink Shine, by The Blissful Sisters, triplets Jennifer, Jessica and Jill Emich, you can sprout the seeds and create a powerfully nutritious treat. The book is filled with their take on gluten free and paleo friendly recipes such as their Grain Free Pizza Crust, Braised Short Ribs, Cauliflower Fried Rice, beverages like Nettle and Mint Iced Tea, Raw Chocolate Truffles and Grain Free Pumpkin Bread as well. They run the Shine Restaurant and Gathering Place in Boulder, CO where they have created a place for nourishing food and where they and their customers can come together to heal and transform – with food as a fulcrum for the journey. If you are interested in how fool can nourish us inside and out their recipes and philosophy will speak to you.
Excerpted with permission. Eat Drink Shine, by Jennifer, Jessica and Jill Emich. Published by Kyle Books 20016
This sprouted granola may sound like a lot of work, but it is worth it! Actually, most of the time that goes into this recipe is for the dehydrating process. It keeps for at least 2 months and makes a big batch so you prepare it once and enjoy it for a long time. Serve with milk or yogurt—or eat it alone as a trail mix. Just be warned: it can be addicting!
- 1 cup raw shelled sunflower seeds
- 1 cup raw shelled pumpkin seeds
- ¾ cup raw walnuts, chopped
- ¾ cup raw almonds, chopped
- 1 cup dried cherries, chopped
- 1 cup raisins, chopped
- 8 dried dates, chopped (Medjool variety is delicious)
- 11/2 cups raw coconut flakes
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons sea salt
- ½ cup coconut oil
- Thoroughly wash and rinse all of the nuts and seeds. Combine in a bowl, cover with filtered water, and let soak at room temperature overnight.
- The next morning, drain and thoroughly rinse the seeds and nuts. Spread them out on dehydrator trays and dehydrate at 105°F (or on the seed and nut setting on your dehydrator). This will take 6 to 8 hours, depending on your dehydrator. (If you do not own a dehydrator, set oven to 115°F, spread out on a sheet pan and dry out for 4 hours or overnight. If you are concerned about keeping the nuts raw, it is important to maintain the 115°F temperature).
- Transfer the dehydrated nuts and seeds to large bowl and toss with the dried cherries, raisins, dates, and flaked coconut. Add the maple syrup, vanilla, and salt, mixing thoroughly to coat.
- Heat a large pan or pot on low heat. Add the coconut oil and let melt (this takes 1 to 2 minutes). Add the nut and dried fruit mixture to the coconut oil. Toss several times to coat, then remove from heat.
- Lay out parchment paper on two baking sheets or on the kitchen counter. Pour half of the granola mixture onto each sheet of paper, spreading it out evenly. Let harden overnight.
- In the morning, mix the granola one more time with your hands. It will last for up to 2 months stored in a glass container in the pantry.